Fall Power Salad with Apple Cider Dressing

Name: Fall Power Salad with Apple Cider Dressing
Yield: 4 servings
Ingredients: 8 oz Little Leaf Farms Baby Red and Green Leaf Lettuce; Chia Salmon; Roasted Butternut Squash; Crispy Chickpeas; 1 Avocado, diced; ¾ cup Pomegranate arils (from one pomegranate); Apple Cider Dressing; 1 lb Salmon, cut into 4 filets; ½ tbsp Unsalted butter, melted; ⅓ cup Panko; 1 tbsp Chia seeds; 1 tbsp Finely chopped parsley; ¼ tsp Garlic powder; ¼ tsp Salt; ¼ tsp Pepper; ½ butternut squash, cut into small cubes (about 5 cups); 1 ½ tbsp Olive oil; ½ tsp Chili powder; ½ tsp Salt; ½ tsp Pepper; 1 15.5 oz. can chickpeas; 1 tbsp Olive oil; 2 tsp Salt; ¼ tsp Garlic powder; ⅓ cup Apple cider; 1 tbsp Lemon juice; 2 tsp Dijon mustard; 2 tsp Honey; ¼ tsp Salt; ¼ tsp Pepper

BY SUES OF WEARENOTMARTHA.COM

Ingredients:

8 oz Little Leaf Farms Baby Red and Green Leaf Lettuce

Chia Salmon(recipe below)

Roasted Butternut Squash(recipe below)

Crispy Chickpeas(recipe below)

1 Avocado, diced

¾ cup Pomegranate arils (from one pomegranate)

Apple Cider Dressing(recipe below)

Chia Salmon:

1 lb Salmon, cut into 4 filets

½ tbsp Unsalted butter, melted

⅓ cup Panko

1 tbsp Chia seeds

1 tbsp Finely chopped parsley

¼ tsp Garlic powder

¼ tsp Salt

¼ tsp Pepper

Roasted Butternut Squash:

½ butternut squash, cut into small cubes (about 5 cups)

1 ½ tbsp Olive oil

½ tsp Chili powder

½ tsp Salt

½ tsp Pepper

Crispy Chickpeas:

1 15.5 oz. can chickpeas

1 tbsp Olive oil

2 tsp Salt

¼ tsp Garlic powder

Apple Cider Dressing:

⅓ cup Apple cider

1 tbsp Lemon juice

2 tsp Dijon mustard

2 tsp Honey

¼ tsp Salt

¼ tsp Pepper

¼ cup Extra-virgin olive oil

Directions:

Fall Power Salad Instructions:

1. Divide lettuce between 4 large bowls.

2. Place chia salmon in the middle of the lettuce and surround with roasted butternut squash, crispy chickpeas, diced avocado, and pomegranate arils.

3. Drizzle apple cider dressing over the top.

Chia Salmon:

1. Pre-heat oven to 400 degrees.

2. In a small bowl, mix together panko, chia seeds, parsley, garlic powder, salt, and pepper.

3. Lightly brush salmon filets with melted butter and then press panko/chia seed mixture on top.

4. Place salmon filets on parchment paper-lined baking sheet and bake for 8-10 minutes, until salmon is cooked through and panko is just turning golden.

Roasted Butternut Squash:

1. Pre-heat oven to 400 degrees.

2. Place cubed butternut squash on a baking sheet and drizzle with olive oil, chili powder, salt, and pepper. Toss to combine.

3. Bake for about 35 minutes, tossing halfway through, until squash is turning golden.

Crispy Chickpeas:

1. Pre-heat oven to 350 degrees.

2. Drain and rinse chickpeas and using a clean kitchen towel, dry as much as possible. For extra crispy chickpeas, remove skins.

3. In a medium-sized mixing bowl, toss chickpeas with olive oil and salt.

4. Lay chickpeas in a single layer on a baking sheet and bake for 45-50 minutes, shaking pan halfway through, until chickpeas are completely dry and turning golden.

5. Toss chickpeas with garlic powder immediately and then let cool before eating.

Apple Cider Dressing

1. Place all ingredients aside from olive oil in a blender and blend until well combined.

2. Slowly drizzle olive oil in to dressing.

3. Keep dressing in refrigerator until ready to use.

CategorySaladTags#pescetarian

Ingredients

8 oz Little Leaf Farms Baby Red and Green Leaf Lettuce

Chia Salmon(recipe below)

Roasted Butternut Squash(recipe below)

Crispy Chickpeas(recipe below)

1 Avocado, diced

¾ cup Pomegranate arils (from one pomegranate)

Apple Cider Dressing(recipe below)

Chia Salmon:

1 lb Salmon, cut into 4 filets

½ tbsp Unsalted butter, melted

⅓ cup Panko

1 tbsp Chia seeds

1 tbsp Finely chopped parsley

¼ tsp Garlic powder

¼ tsp Salt

¼ tsp Pepper

Roasted Butternut Squash:

½ butternut squash, cut into small cubes (about 5 cups)

1 ½ tbsp Olive oil

½ tsp Chili powder

½ tsp Salt

½ tsp Pepper

Crispy Chickpeas:

1 15.5 oz. can chickpeas

1 tbsp Olive oil

2 tsp Salt

¼ tsp Garlic powder

Apple Cider Dressing:

⅓ cup Apple cider

1 tbsp Lemon juice

2 tsp Dijon mustard

2 tsp Honey

¼ tsp Salt

¼ tsp Pepper

¼ cup Extra-virgin olive oil

Directions

Fall Power Salad Instructions:

1. Divide lettuce between 4 large bowls.

2. Place chia salmon in the middle of the lettuce and surround with roasted butternut squash, crispy chickpeas, diced avocado, and pomegranate arils.

3. Drizzle apple cider dressing over the top.

Chia Salmon:

1. Pre-heat oven to 400 degrees.

2. In a small bowl, mix together panko, chia seeds, parsley, garlic powder, salt, and pepper.

3. Lightly brush salmon filets with melted butter and then press panko/chia seed mixture on top.

4. Place salmon filets on parchment paper-lined baking sheet and bake for 8-10 minutes, until salmon is cooked through and panko is just turning golden.

Roasted Butternut Squash:

1. Pre-heat oven to 400 degrees.

2. Place cubed butternut squash on a baking sheet and drizzle with olive oil, chili powder, salt, and pepper. Toss to combine.

3. Bake for about 35 minutes, tossing halfway through, until squash is turning golden.

Crispy Chickpeas:

1. Pre-heat oven to 350 degrees.

2. Drain and rinse chickpeas and using a clean kitchen towel, dry as much as possible. For extra crispy chickpeas, remove skins.

3. In a medium-sized mixing bowl, toss chickpeas with olive oil and salt.

4. Lay chickpeas in a single layer on a baking sheet and bake for 45-50 minutes, shaking pan halfway through, until chickpeas are completely dry and turning golden.

5. Toss chickpeas with garlic powder immediately and then let cool before eating.

Apple Cider Dressing

1. Place all ingredients aside from olive oil in a blender and blend until well combined.

2. Slowly drizzle olive oil in to dressing.

3. Keep dressing in refrigerator until ready to use.

Notes

Fall Power Salad with Apple Cider Dressing

Ingredients Directions